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This week it's the mother of all kitchen tours. Thomas Keller is repeatedly named the best chef in the country. When he set out to duplicate his famed California restaurant, The French Laundry, in New York City, he dictated every design element, but for unheard of reasons. The result is Per Se, the hottest restaurant in the country right now. Chef Keller leads the tour and shares his recipe for Mussels with Saffron and Mustard from his fabulous new book Bouchon.
The Sterns are forking into classic cowboy steak at Sleepy Hollow in Oklahoma City. Wine maverick Joshua Wesson talks Mourvedre, the new muscle man grape that produces a big bruiser of a red. Sally Schneider, author of A New Way to Cook, suggests vanilla beans to rescue a dish. Her recipe for Vanilla Bean Syrup kicks up the natural flavors of fruit. We have new food games - the SmartsCo flash cards - for trivia at the dinner table, and Lynne takes your calls.
Today we offer our holiday special, a special guide to reveling, relaxing, and reflecting. This is a remarkable time of the year and no matter where you go, you'll find celebrations and feasting.
Chef and Mexican food expert Rick Bayless spends every Christmas in Oaxaca and he takes us inside the holiday south-of-the-border. Wine maverick Joshua Wesson advises us on whether to drink or store those wonderful gift wines we receive.
Jane and Michael Stern find a place to celebrate the holidays all year round in Frankenmuth Michigan.
Traveling around the globe we get the best of India's celebrations with actress and food authority Madhur Jaffrey. From London, Nigella Lawson talks about life, food, and Christmas dinner.
In Europe it is Christmas in Paris with Patricia Wells and of course Lynne shares Italian celebrations.
This week we're talking all things salted, cured and smoked with food writer Michael Ruhlman, co-author of Charcuterie. In Europe, charcuterie is high craft, done by masters. Here, it's the latest thing in the artisan food movement. Michael has tips for making your own home-cured meats and seafood and shares his recipe for the ultimate party food: Pâté de Campagne.
The Sterns are at Becky's Diner, beloved by locals in Portland, Maine. The food is delicious and Becky makes you feel like you've come home to mom.
Wine wit Joshua Wesson suggests wines to sip with fruitcake. Can they redeem the much-maligned gateau? Dorie Greenspan brings a French twist to the holiday cookie exchange with Anise Cookies and Lemon Butter Cookies from her wonderful book, Paris Sweets: Great Desserts from the City's Best Pastry Shops
Our New York food guy Mike Colamecco returns to talk pure romance: Christmas in New York. He names restaurants and food shops that serve up holiday magic along with great food.
Robert Tinnell, author of Feast of the Seven Fishes, tells the story of the comic strip inspired by a Christmas Eve date, and, as always, the phone lines will be open for your calls.
Paula Wolfert, the culinary scholar and author who brought cassoulet, roast garlic and confit to America, joins us to talk about the updating of her groundbreaking classic, The Cooking of Southwest France. Her recipe for Chicken Breasts in Garlic Wine comes from the area around Agen, located halfway between Bordeaux and Toulouse.
The Sterns are visiting the Museum of Taxidermy and eating a stellar breakfast at Lisa's in Greybull, Wyoming. The always-curious Peter Mayle is back in Provence and this time he's making bread. He tells all in his new book, Confessions of a French Baker: Breadmaking Secrets, Tips, and Recipes.
We'll take you to Portland, Oregon, where Andina is the Rose City's restaurant of the year. The story behind the fabulous food is especially fascinating. On a recent visit, Lynne was intrigued by the unusual and delicious chicha Morada.
Finally, Ben Davis of Portland's Grand Central Bakery explains why late-night drivers are stealthily pulling up to the back door of the city's restaurants.
Master Sommelier Andrea Immer Robinson joins us this week to talk Burgundy wine. It's the tricky but luscious older brother of Pinot Noir that the movie "Sideways" crowned the new king. Andrea's Pearl Barley Risotto with Mushrooms and Carrots pairs beautifully with Pinot Noirs from Burgundy's Côte Chalonnaise district.
The Sterns are dining with night owls and truckers at Jo Jo's Restaurant in Pittsburgh. Sally Schneider stops by with what we need to know about seasoning with nut oils. Her divine Leek "Noodles" with Crème Fraîche and Hazelnut Oil is the best introduction we know. When one more carol threatens to send you screaming from the room, World Music master Bob Duskis comes to the rescue with holiday music to entertain by. The good news is there's not a fa-la-la-la-la in the bunch!
Then we have the latest from Paris—temporary restaurants. They're open a few days then they're gone forever!
This week's guest could be New York's next star chef. He's Suvir Saran, author of Indian Home Cooking. His food is all about clear, singing flavors and simple, light dishes. Tomato Rasam is a fine example.
The Sterns are munching sopaipillas dipped in liquid sunshine at the Plaza Café, Santa Fe's oldest restaurant.
Steve Jenkins introduces us to lush gooey cheeses, the ones he calls the "cheeses of a lifetime."
Britain's beloved food writer Nigel Slater tells of a fragile mother-son relationship forged in the kitchen from his heartbreakingly funny memoir TOAST: The Story of a Boy's Hunger.
Sally Schneider talks winter squash and leaves us her delicious recipe for Roasted Winter Squash Slices. Finally, we'll hear about an unusual pizza unique to the upper Midwest and Fox's Pizza Den.
It's our annual Thanksgiving show and we're bringing you a banquet of recipes, stories, a cut of history, and new looks at feasting inside and outside our borders. Food authority Joan Nathan talks real American food today from home kitchens across the country. Her recipe for Braised Butternut Squash with Mustard Seeds, Chili, Curry Leaves, and Ginger is from her new book, The New American Cooking.
Who but the Sterns would find popcorn missing from the Thanksgiving table? They fill the void at Yoder Popcorn in Topeka, Indiana. Lynne has a new rule for the big feast and a whole do-ahead menu designed for one oven. It could change how you do Thanksgiving dinner from now on.
Sally Schneider is back tackling side dishes and the big pumpkin question: fresh or canned? Her delicious Cranberry-Walnut Conserve is one side dish you'll want on your table! Peter Menzel and Faith D'Aluisio tell of going inside the kitchens and lives of families from Greenland to Chad to photograph what they eat in one week. It's all documented in their book, Hungry Planet: What the World Eats.
You'll hear about a coronation feast with a spine-tingling twist from Nichola Fletcher, author of Charlemagne's Tablecloth, and one urban activist tells the political side of dumpster diving.
Award-winning chef Susanna Foo shook up the traditionalists at her Philadelphia restaurant by marrying international cooking techniques and American ingredients. The result is delicious food that's fresh, light and approachable while staying true to Chinese culinary traditions. An example is Mandarin Potato Salad with Cellophane Noodles from her new book, Susanna Foo Fresh Inspiration: New Approaches to Chinese Cuisine.
At the White River Fish Market in Tulsa the Sterns prove that great fresh fish in the middle of the Great Plains isn't an oxymoron. Josh Wesson has the dirt on biodynamic wines. It's the new wave in winemaking that's all about stewardship of the land and environmentally aware production practices.
We'll meet David Ansel, a guy with a big pot and a bike named Old Yellow who became the Soup Peddler of Austin. He leaves us his recipe for Bouktouf from his new book, The Soup Peddler's Slow & Difficult Soups: Recipes and Reveries.
Stump the Cook is back! The popular segment from a few years back has Lynne trying to turn five things from your fridge into a great dinner dish. Who will win? Jim Leverentz, owner of Leeners, talks things fermented and preserved, and Lynne takes your calls.
This week it's a blast from the past - the macrobiotic diet - with Jessica Porter, author of The Hip Chick's Guide to Macrobiotics. Jessica has a fresh take on that 1960's phenomenon.
The Sterns visit the Beacon Light Tea Room in Lyles, Tennessee. Wine wit Joshua Wesson wants us to discover the mysterious Primitivo, and Mike Colamecco, our New York food expert, tells us where to breakfast in Manhattan.
Francine Maroukian, author of Esquire Eats, has advice for the guys on how to feed friends and lovers. Start with her recipe for Double-Fired Porterhouse with Classic Steakhouse Rub.
At 29, our guest Julie Powell was stuck in a mind numbing job and feeling defeated, aimless and depressed. In one eureka (some would say deranged) moment she decided that her salvation may lie in cooking her way through Julia Child's Mastering the Art of French Cooking. She set out on August 25, 2002; a year later she emerged, battered but with her psyche intact and her soul renewed. Her book, Julie & Julia: 365 Days, 524 Recipes and 1 Tiny Apartment Kitchen, is the chronicle of her journey as well as a tribute to Julia. Julia Child's Leek and Potato Soup is a classic.
It's divine lemon ricotta pancakes and homemade peanut butter for the Sterns at Hell's Kitchen in Minneapolis. Beer guy Steven Beaumont talks his favorite innovative beers from wild and wacky brewers who like to fly outside the flock. We'll head out to an Iowa farmhouse where a French woman cooks to her own drummer. It's communal suppers with a message at Simone's Plain and Simple.
Tea authority Bill Waddington warms us up with the forgotten teas: neither green nor black, they're oolongs. If tea isn't for you, warm up with an haute take on the ultimate comfort in a cup: Mocha Voodoo from Hot Chocolate by Michael Turback.
Tod Murphy is a man who's giving restaurant chains a run for their money. His Farmer's Diner in Barre, Vermont serves up good, cheap food from local farms. The system is a winner that could take "local" national.
The Sterns set out for breakfast in Nashville and ended up at Vandyland for ice cream sodas.
Sally Schneider shares her recipe for Real "Jell-O", and David Leite talks the hazards of being a "hired belly." Anya Von Bremzen is just back from Turkey with easy little dishes, including Turkish Braised Eggplant, and we'll hear about the "Taking America to Lunch" exhibit opening next spring at the Smithsonian's National Museum of History.
We're still celebrating! This week it's Part Two of our 10th anniversary special recorded in the Emilia-Romagna region of Italy. This is the region of Italy that Italians consider their culinary jewel, the land of prosciutto and Parmigiano-Reggiano.
Enjoy A Holiday Feast from Ferrara, a menu of recipes handpicked by Lynne for wonderful holiday celebrations.
Learn more about this beautiful country in Lynne's Go-To Guide to Emilia-Romagna and enjoy Lynne's memories and thoughts of Villa Gaidello. (See photos of Lynne in Italy in a slideshow as well.)
Join us for this very special broadcast of intimate armchair travel with one of Italy's greatest fans, Lynne Rossetto Kasper.
This week we're celebrating the 10th anniversary of The Splendid Table® with the first of two shows recorded in Lynne's beloved Emilia-Romagna. This is the region of Italy that Italians consider their culinary jewel, the land of prosciutto and Parmigiano-Reggiano.
Lynne takes us behind the scenes as no one else can - into balsamic attics and kitchens of legendary country restaurants. She takes us to a town where people still set a place at table for the composer Verdi and his music spills out into the street.
Lynne's Go-To Guide to Emilia-Romagna takes us from a salumeria in Parma to a barrista in Bologna, stopping along the way for a pasta class and a visit with an eel fisherman. A Rustic Celebration Supper from the Hills of Parma and Piacenza features a menu and recipes for a casual celebration supper selected by Lynne.
This week it's a newspaper that gets it. America is food obsessed as never before, yet newspapers across the country are slashing their food sections down to a few recipe columns off the wire amid a mass of ads. And forget local coverage. An exception is the San Francisco Chronicle food & dining page. Executive food and wine editor Michael Bauer joins us to talk the plight of the food page. The recipe for Pomegranate and Spice-Braised Pork comes from the Chronicle.
The Sterns tuck into a plate of soul food spaghetti at Ramon's in Clarksdale, Mississippi. The high priestess of wine, Andrea Immer, brings a real world take to wine issues like glasses, temperature, and what to do with that open bottle. Her latest work is Andrea's Complete Wine Course for Everyone on DVD.
Are you ready for some wattle seed or Inca Aji? Spice purveyor Nirmala Narine hunts down the truly unusual from the spice world to create her remarkable blends. Food writer Francine Maroukian talks the return of the neighborhood coffee roaster, and we have the scoop on the Healing Foods Pyramid - with wine and chocolate!
This week it's a French moment back in 1976 that turned the tide for California wine. Our guest is former Time magazine correspondent George Taber, author of Judgment of Paris. He reports on that moment when the earth moved in the Napa Valley. The Sterns are eating at Harmon's Lunch, a monomaniacal luncheonette in Falmouth, Maine with a two-item menu; and Lynne reports on her own "Sterns' moment" at Polehna's Meat Market in Cedar Rapids, Iowa.
Gourmet magazine's John Willoughby has tasty ideas for that wunderkind of the Pacific - the coconut - including a recipe for Fish Masala. We'll go to Decorah, Iowa for a look at real grassroots biodiversity in practice at Seed Savers Exchange. New Orleans journalist Pableaux Johnson, author of Eating New Orleans: From French Quarter Creole Dining to the Perfect Po'Boy, talks food folks and a culinary heritage surviving Katrina.
Lynne shares the recipe her luscious Fresh Heirloom Tomato Soup with Cream and the phone lines will be open for your calls.
This week it's bliss and total control for coffee lovers. We're talking home coffee roasting with Kenneth Davids, author of Home Coffee Roasting: Romance and Revival. He has tips and sources for home coffee roasters for the truly java obsessed.
The Sterns report from Billings, where they're eating fabulous beef burritos at Sarah's and shopping the city's first-class saddle makers. Quince lover Sally Schneider reveals the one thing you need to know to enjoy the most sensual fruit in the market and leaves us her recipe for Sweet and Savory Quinces in White Wine and Honey.
San Francisco Chronicle food writer Olivia Wu tells us everything we need to know about buying shrimp - what to avoid and what to scoop up - and shares her recipe for Steamed Spot Prawns with Ginger & Scallions. Indian Master Chef Vikas Khanna turns food into visions of palette for the visually impaired. Learn about his book Ayurveda: The Science of Food & Life on www.vkhanna.com. We'll hear about sit-down dinners in farm fields across America from the folks at Outstanding in the Field, and Lynne takes your calls.
We're taking a look at Zinfandel, the mystery grape swathed in controversy, its origins lost in the mists of time. Wine historian Charles Sullivan, author of Zinfandel: A History of a Grape and Its Wine, joins us to unravel its questionable past.
The Sterns have found great barbecue behind bulletproof glass at Leon's Bar-B-Que in Chicago. Dorie Greenspan gets us ready for the return of cool weather with the best in bread baking gear. Our go-to guy in New York reveals one of his secrets for great cheap eats: the city's oldest Indian neighborhood called Curry Hill.
Lynne shares her recipe for Tamarind-Glazed Pork Tenderloin Sauté, and Alice Waters, the high priestess of California cuisine and organics, reports on the latest in school lunches from Berkeley's Edible Schoolyard.
This week we're creating spaces for entertaining. It's not about remodeling, it's about working with what you already have. Our guest is architect Sarah Susanka, whose latest book is Home by Design: Transforming Your House Into a Home.
The Sterns are eating Cuban sandwiches and mango milkshakes at Margon in Times Square. Cheese monger Steve Jenkins is back and wants us to try fresh summer cheeses.
Anya Von Bremzen wanders the world as a food journalist, but Spain draws her back again and again. She joins us to talk Spanish food, including the ultimate Classic Andalusian Gazpacho. We'll hear the backstory on Terroir estate coffee from George Howell, founder of Boston's Coffee Connection. Dan Lowenstein fills us in on PlayDine, a new take on family-style restaurants, and Lynne has a recipe for Iced Summer Peaches.
This week it's an often-overlooked gem that food snobs never take seriously: the great American peanut. Our guest, food writer Wendell Brock, takes us back to his roots in Georgia's peanut country for a look at the caviar of goobers. His fiery Chile Peanuts take bar snacks to a new level.
For the Sterns it's a classic 1950's style drive-in with a California twist at Taylor's Refresher in St. Helena. Stephen Beaumont talks Belgian Trappist Ales and foods to pair with them, and the music guy who cooks, Bob Duskis, has new music to grill by.
We'll hear about New York City's efforts to wipe out trans-fats in restaurants, and Lynne takes your calls.
This week it's a look at Antonin Carême, the world's first celebrity chef. Abandoned by his family at age nine to starve on the streets of Paris, Carême overcame impossible odds to achieve wealth, fame and an unheard of independence. In the process he reshaped French cuisine. His biographer Ian Kelly, author of Cooking for Kings, tells the story. Carême's recipe for Orange Flower and Pink Champagne Jelly takes us back to the 19th century when he cooked for kings.
The Sterns have discovered an anomaly at Burgerville, a restaurant chain in the Pacific Northwest. Christopher Kimball of Cook's Illustrated tested ice cream makers and came up with some worth having. We'll go to Seattle for an oyster dating service, and Lynne gets a lesson in pairing wines with oysters. Our man in Athens calls in with the scoop on what the athletes are eating, and we have the latest solution to cork taint - the Vino-Lok.
Indian food expert Madhur Jaffrey joins us this week with the tale of how curry turned global. It's all about India's caste system and Britain's lust for empire. Madhur shares her recipe for Cilantro Chicken from her latest book, From Curries to Kebabs: Recipes from the Indian Spice Trail.
Michael Stern takes on the politics of the waffle at the Blue Plate Café in Memphis, and Josh Wesson wants us to try German wines with simple labels.
Journalist Anya Von Bremzen talks the true soba noodles of Japan and names the best soba parlors in Tokyo and New York. Now is a good time to try her recipe for Chilled Zaru Soba with Dipping Sauce. We'll hear from a watermelon queen in love with petrochemicals, and Vocation Vacations has ideas for your next getaway.
This week it's the classic summer place: Martha's Vineyard. It always tempts vacationers to stay, and some move in. Our guest, Vineyard native and local chef, Tina Miller, talks what it's like to live there, the people who make the island what it is, how they live off the land and sea, and how a renaissance turn of mind is essential. The recipe for Lobster and Sweet Corn Fritters, the very essence of summer, comes from Tina's book, Vineyard Harvest: A Year of Good Food on Martha's Vineyard.
The Sterns check in from Clamp's Hamburger Stand in New Milford, where Connecticut's quintessential summer food is in full flush. Sally Schneider has ideas on how to amortize lobster, that succulent but pricey summertime treat. Her Rich Lobster Broth gets us started.
We'll check out San Francisco's Slanted Door, the first restaurant to put Vietnamese food on the city's culinary map; and the queen of televisionwithoutpity.com takes on the Food Network - the good and the so very bad.
This week, our guest Trevor Corson, author of The Secret Life of Lobsters, takes a new look at endangered sea life. It's story of underwater feminism, renegade scientists, and amorous crustaceans!
The Sterns are road tripping into fried pie country where they've found a gem called Family Pie Shop.
Rick Bayless picks wines to drink with Mexican food, and shares a recipe for Garlicky Grilled Portobello Mushrooms with Smoky Tomato-Chile Salsa from his book Mexico One Plate At A Time. Smart cook Sally Schneider talks how to waste nothing and be ready for anything. It's all in how you use your freezer. Keep her Fool-Proof Flaky Butter Pastry on hand for a spur-of-the-moment fruit pizza or pie. B-52 rocker Kate Piersen tells about her retro Lazy Meadow Motel in the Catskill Mountains, and Lynne takes your calls.
Have you ever wondered what food pros want to eat when they travel? Gourmet magazine's John Willoughby says it's street food. He joins us this week with his picks of the cities with prime eats, along with safety tips for eating from street food carts. A recipe for Watermelon with Fennel Salt comes from the May 2005 issue of Gourmet.
The Sterns are in summer Nirvana, tucking into lobster rolls at Red's Eats in Wiscasset, Maine. Wine guy Josh Wesson talks Hungarian wines. He thinks they're the next big thing. A chef for the Tour de France takes us into the kitchen mid-race for a look at what's involved in feeding the bodies and the psyches of fierce world-class competitors.
We have the story behind an award-winning new Web site about Crying While Eating, and, as always, Lynne takes your calls.
This week it's a look at one woman's dream job: buy a French farmhouse, renovate, and pay for it by opening a cooking school. Our guest, Susan Herrmann Loomis, is living the dream and the reality. Susan's recipe for Melon and Lime Parfait is just right for summer. It's from her latest book, Cooking at Home on Rue Tatin.
For the Sterns it's classic Jewish fare a little west of the Hudson. They report from DZ Atkin's Deli in San Diego.
New York Times columnist Marian Burros talks whole-wheat pastas. The good news is they're actually edible!
Reputed pizza maven Ed Levine, author of Pizza: A Slice of Heaven: The Ultimate Guide and Companion, reveals the results of his frozen pizza taste tests.
Chef Bob Perry tells the story behind the extraordinary food served in the dining rooms of the Kentucky Department of Parks, and Lynne takes your calls.
We're looking at six mind-altering potables and their impact on human evolution with our guest Tom Standage, author of A History of the World in Six Glasses. For the Sterns, it's homemade root beer and hints of frivolity at Mug 'n' Bun in Indianapolis.
"Molto" Mario Batali joins us for at look at the Italian way with vegetables. His recipe for Pan-Roasted Turnips is from his latest book, Molto Italiano: 327 Simple Italian Recipes to Cook at Home.
Gourmet magazine executive editor John Willoughby, co-author of How to Cook Meat, talks cuts of lamb kindest to our wallets and shares his recipe for Grilled Lamb Shoulder Chops Greek Style. Michael McGarry, co-author and editor of the Scoops guides from Fancy Pants Press, reveals where you'll find the country's best ice cream, gelato, and frozen custard shops.
Lynne says brining, that culinary lifesaver, has gone astray. She puts it back on track with her Brine Time Guide. And, as always, she'll be taking your calls.
We're talking living and eating in the south of France with none other than Patricia Wells, restaurant critic for the International Herald Tribune and the most prominent American authority on French food today. Patricia's new book, The Provence Cookbook, is the latest addition to her roster of titles about cooking, traveling and eating in Paris and France. She leaves us her recipe for Fresh White Beans with Garlic and Light Basil Sauce, and recommends a visit to Le Bistrot du Paradou.
The Sterns tell of the sensational hotdogs at Fido's a street cart in Portland, Oregon, and then Josh Wesson suggests wines to pair with rich, oily fish like salmon and mackerel.
Lynne reports on her visit to Armandino's Salumi and other Seattle restaurants discovered during her recent trip to the Emerald City where she partied with KUOW listeners. Finally, we'll have a report on picnicking in the nude, part of the fastest growing trend in vacationing - nude recreation!
Peter Mayle, author of A Year in Provence, joins us this week with a send-up of France's latest wine craze. It's all about the scams and hype that have us sniffing our wines for traces of impertinence and pencil shavings! Peter's new novel is A Good Year.
The Sterns indulge in the fabulous frozen custard at Leon's in Milwaukee, Wisconsin. Josh Wesson suggests wines to pair with summer's bounty, then Mike Colameco tells us where to eat in New York City's Hell's Kitchen, a neighborhood little known to those outside the Big Apple.
Food & Wine magazine just named their picks for Best New Chefs of 2004 and we have the scoop! Then we'll have an update on what not to eat from sea and stream from the folks at the Monterey Bay Aquarium's Seafood Watch.
This week it's the story of a life-altering sweet tooth. Our guest, Steve Almond, author of Candyfreak, has lived his entire life for candy and surely knows more about candy history than Mars and Hershey combined. The Sterns are choosing between democracy and dictatorship at Hallo Berlin, a sausage cart on the streets of New York.
Travel writer Anya Von Bremzen reports on world food markets worth a trip. Sally Schneider talks the garlic of the moment and shares a recipe for Warm Goat Cheese Salad with Roasted Garlic. Al Sicherman reports on "the unfortunate pantry: a taste test." Citysearch brings us a new way to find good eats when we're on the road, and Lynne shares her recipe for Sweet and Pungent Sicilian Sauce.
This week it's a look at life and death in haute cuisine. Guest Rudolph Chelminski takes us into the world of French restaurant culture, where one star can literally change lives. His book, The Perfectionist: Life and Death in Haute Cuisine, tracks the life and suicide of master chef Bernard Loiseau, who committed suicide in 2003 when he heard rumors that his restaurant would lose its ranking in a leading dining guide.
For the Sterns it's the best Lemon Ice Box Pie in the country and excellent people watching at Silver Skillet in Atlanta. Keeping to the theme, Lynne shares her recipe for Stirred Lemon Ice Cream.
Steve Jenkins thinks female cheesemakers are the best, especially when it comes to goat and sheep cheeses. He reveals his favorites.
Dave Lieberman, the new kid at the Food Network, talks being young and hungry and on a budget. His recipe for Potato-Chip-Crusted Salmon is from his book, Young and Hungry: More Than 100 Recipes for Cooking Fresh and Affordable Food for Everyone.
Salvage Sister Kathleen Hackett recycles junk into the kitchen and encourages us to do the same. She is a co-author of The Salvage Sisters: Guide to Finding Style in the Street and Inspiration in the Attic. We have the scoop on the Smithsonian Folklife Festival in Washington, and the phone lines will be open for your calls.
We're talking Korean food this week with Cecilia Hae-Jin Lee, author of Eating Korean, From Barbecue to Kimchi, Recipes from My Home. Korean cuisine is bold and spicy, and served in a way that lets you play with all kinds of flavor combinations. Cecilia gives us the essentials. Her recipe for Spicy Pork Ribs gets us grilling.
It's classic hot beef sandwiches and sour cream raisin pie for the Sterns at Lange's Café in Pipestone, Minnesota. Chris Kimball of Cook's Illustrated magazine shares tricks for freezing summer's bounty. It's all about knowing your freezer. He shares a recipe for Blueberry Cobbler from The New Best Recipe with a variation using frozen blueberries. Lynne continues the theme with her Hungry Woman's Simple Sorbet.
Francine Maroukian, author of Chef's Secrets: Insider Techniques from Today's Culinary Masters reveals tips and tricks from the best in the business. Mike Colamecco, our go-to guy for advice on good eats in the Big Apple, says you'll find some of the city's best food, at bargain prices, at wine bars. A Peabody Award-winning documentarian looks at the truth behind Tupperware, and Lynne takes your calls.
Funny and frank journalist Linda Ellerbee joins us this week to talk travel, eating, and the meaning of life. She shares a recipe for Mama's Rescued Fudge Pie from Take Big Bites: Adventures Around the World and Across the Table, her recently published memoirs.
The Sterns celebrate Grilled Cheese Month at Clementine in Los Angeles where the banana cream pie is to die for! Deborah Madison stops by with a fresh take on crepes. Her recipe for Masa Crepes with Chard, Chiles and Cilantro is from her new book, Vegetarian Suppers from Deborah Madison's Kitchen.
Dr. Arthur Aufderheide, who runs the International Mummy Registry, tells a fascinating tale of exhuming the bodies of the Medici's to figure out their diet! Read a profile of Dr. Aufderheide in the May 16, 2005 issue of The New Yorker.
Jeremy Jackson, author of Good Day for a Picnic, takes summer dining al fresco beyond fried chicken and potato salad. His ideas for a perfectly packed picnic hamper include goodies like Brown Sugar Almonds for nibbling, Little Meatballs with Cherries for scooping up with pita bread, and Radler for sipping.
Food and Wine editor Dana Cowin names the epicurean magazine's picks for Best New Chefs 2005, and Lynne takes your calls.
John T. Edge, Southern food and culture historian and director of the Southern Foodways Alliance, joins us this week and he's talking fried chicken. His recipe for Sweet Tea Fried Chicken is from his book Fried Chicken, An American Story.
The Sterns report in from Putz's Creamy Whip, an old-fashioned custard stand in Cincinnati, Ohio.
Josh Wesson stops by to talk a wine waiting to happen: Austria's Gruner Veltliner.
The Washington Post's T. R. Reid, author of The United States of Europe, was in the enviable position of being sent to Japan to research an article for Entrée magazine, a Neiman Marcus publication. He was told to eat high and expensive. We'll have a report.
Gourmet magazine's editor Ruth Reichl hits the Brooklyn hot spots with New York food maven Ed Levine. Ruth's new book is Garlic and Sapphires: The Secret Life of a Critic in Disguise.
We'll learn about "girlie wine" and, as always, Lynne takes your calls.
When our guest, Lawrence Osbourne, wondered if he could trust his own palate he went inside the wine world to find out. He'll tell us what he learned. His book is The Accidental Connoisseur: An Irreverent Journey Through the World of Wine.
The Sterns are getting their licks at one of America's last great ice cream factories—the Big Dipper in Prospect, Connecticut. Sally Schneider talks duck and claims it's the new steak. Try her recipe for Duck Breast with Thyme Infused Honey and Balsamic Pan Sauce. Andrew Dornenberg, co-author with Karen Page of The New American Chef, tells of a chef's ultimate sacrifice to seasonal cooking. Suquet de Rape, a Spanish fish stew, is a delicious offering from the book.
Scott Haas takes us to Tokyo for a private tea ceremony, and Marion Cunningham joins us in a tribute to James Beard's 100th birthday. Marion's charming new book is Lost Recipes: Meals to Share with Friends and Family. Her classic Chicken, Fruit and Curry Salad comes from the book.
Award-winning chef Frank Stitt put Alabama on the gastronomic map with his mecca of great eating, Highlands Bar and Grill in Birmingham. He joins us this week to talk the return of the South's culinary glory days, a renaissance in which he plays a major role. The recipe for Miss Verba's Pimiento Cheese is from his new book, Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill.
For the Sterns it's all about chicken wings at Dem Wangs in Memphis. Lynne's theory about the popularity of wings is apparent in her fabulous Mahogany Chicken Wings.
Herb expert and chef Jerry Traunfeld is back to talk fennel pollen. His recipe for Fennel Blossom Soup could result in some very ticked off bees!
We meet up with Tane Chan, the "wok woman" of San Francisco's Chinatown, who tells us how to pick the perfect wok. Find yours at her Wok Shop.
Manhattan's irreverent caterer to the stars, Serena Bass, has tips for effortless spring entertaining and shares a Spring Dinner Menu from her book, Serena, Food & Stories: Feeding Friends Every Hour of the Day.
Paul Dolan, president of Fetzer Vineyards and author of True to Our Roots: Fermenting a Business Revolution, has made some unconventional changes at one of America's most successful wineries. We'll hear how this big producer is practicing what usually works only on a small scale. It could be the new way of wine. The Sterns settle a meat pie debate at Cousin Jenny's Gourmet Cornish Pasties in Traverse City, Michigan, and Lynne weighs in with her take on the meal in a crust: Pizza Rustica.
Gourmet magazine's John Willoughby talks that Asian classic, Steamed Sticky Rice, and David Rosengarten wants us to try veal breast, an inexpensive and overlooked cut. His recipe for Confit of Veal Breast is a good place to start. Mary Stuckey reports on the happy return of abalone, and Lynne takes your calls.
California Chef Paul Bertolli, author of Cooking by Hand, gives new meaning to "cooking from scratch." He makes his own balsamic vinegar, cures his own salami and hams and grinds his own flours. We'll learn what drives this talented artisan and owner of the award-winning restaurant Oliveto in North Berkley. He leaves us with his recipe for Boiled Chicken with Vinegar Sauce.
The Sterns are surrounded by teddy bears and scented candles as they dine on clam hash and Grape Nuts pudding at Pat's Kountry Kitchen in Old Saybrook, Connecticut.
Wine maverick Joshua Wesson has traded hearty winter reds for bargain-priced spring wines from France, and Max Jacobson has an insider's guide to Las Vegas restaurants. We'll check out a new take on dinner theater in New York, and hear about what happened when one company decided to apply their salmon freezing techniques to lobster.
This week it's all things Italian but not in Italy. Instead of heading east to Rome, we're going south to Buenos Aires where the descendants of two million Italians have settled. Food writer Rich Lang is our guide.
The Sterns report from the Pacific Northwest, their favorite breakfast destination, where Michael says you'll find the paragon of waffles at Fresco Caffe in Portland, Oregon.
Steve Jenkins lines up a cheese vacation in Portugal, and Sally Schneider talks the little fish everybody loves to hate: the anchovy. Her recipe for Warm Anchovy and Olive Oil Sauce might change some minds about one of Lynne's favorite sneaky ingredients.
Chris Kimball of Cook's Illustrated magazine and America's Test Kitchen is back with the skinny on non-stick pots and pans. The latest book from the Cook's Illustrated folks is the 2005 edition of America's Test Kitchen Live!
Sam Perkins talks wine auctions, and the phone lines will be open for your calls.
We'll go inside the dairy with Soyoung Scanlon, California's new star cheese maker who has celebrity chefs kissing the hem of her apron. She follows the milk and her mood, not the market, at her Andante Dairy in Santa Rosa and it shows in her cheeses.
The Sterns cross the pond for pie and mash in London. Tune in to find out it they chose the optional eels.
Vegetarian expert Deborah Madison talks spring things for this teeter-totter time of year. Her recipe for Lemony Risotto Croquettes with Slivered Snow Peas, Asparagus, and Leeks comes from her new book, Vegetarian Suppers from Deborah Madison's Kitchen.
Margo True, Executive Editor of Saveur magazine, tells the story of the tiffinwallah, Mumbai's lunch ritual that's the envy of General Motors. Read the full story in the May 2005 issue of Saveur.
We'll hear about the back-to-basics coffee served at Deaf Dog Coffee shops, and Lynne takes your calls.
British journalist Christy Campbell joins us this week with the story behind the plague that threatened to destroy the world's vineyards. The fascinating account of how scientists working with vintners stopped a near disaster is documented in Mr. Campbell's book, The Botanist and the Vintner: How Wine Was Saved for the World.
The Sterns are half way between Miami and Havana, eating Cuban home-style food at El Siboney in Key West. Josh Wesson suggests wines to pair with smelly cheeses. His picks might surprise you. Chef Jerry Traunfeld is back and he's talking chervil. His recipe for lemony Chervil Avgolemono is light, fresh and perfect for spring. It's from his forthcoming book, The Herbal Kitchen: Cooking with Fragrance and Flavor.
New York food authority Mike Colamecco tells us where to find the best version of that Harlem special, Chicken and Waffles. Food historian and writer Cara De Silva previews the upcoming PBS special, The Meaning of Food, and, as always, the phone lines will be open for your calls.
"Our guest is BBC journalist Fuchsia Dunlop, the first foreigner invited to study at the professional chef's school in Sichuan, China. She fell in love with the spicy, hot, and unique cuisine the Chinese call "audacious cooking," and went on to pen Land of Plenty: A Treasury of Authentic Sichuan Cooking. She leaves us her recipe for Fish-Fragrant Eggplant from the book.
For the Sterns, it's French toast and Red Velvet Cake at Diana's in Charleston, and Lynne reveals her "Southern Fantasy Trip Back Seat Library!" We'll talk international beans and weenies with Anya Von Bremzen. Her recipe for Feijoada Completa is from her new book, The Greatest Dishes!: Around the World in 80 Recipes.
Wine expert Jay McInerney is back offering his opinions on the world of wine. This time he's predicting Sauvignon Blanc will cancel out Chardonnay! In a bow to the current political climate, we'll address one of the issues dividing the nation—the diet wars. And we'll hear from Murph Dawkins who, during a renovation of her St. Paul bar, discovered hidden treasure in the basement!
Joe Queenan, that quirky observer of the human comedy, takes us his England this week. It's a place of people driven by good-natured insanity, where home cooking thrives, and the steak and kidney pie requires a pneumatic drill. His book is Queenan Country: A Reluctant Anglophile's Pilgrimage to the Mother Country.
Remember creamed chipped beef on toast? The Sterns tuck into the old-fashioned dish and more classic New England fare at the Blue Benn Diner in Bennington, Vermont. Wine maverick Josh Wesson talks cans, boxes and sippy straws, the next new things for serving wine. Sally Schneider returns with ideas for easy suppers starring cornbread, including her recipe for Parmigiano Cornbread.
Health authority Nina Simonds advises saying no to Botox and yes to the spice cupboard for fighting those pesky signs of aging. She shares her recipe for Fragrant Cinnamon Pork with Sweet Potatoes is from her new book Spices of Life: Simple and Delicious Recipes for Great Health.
This week it's heartbreak, glory, and big money. We're talking cooking contests with Amy Sutherland, author of Cookoff: Recipe Fever in America. If you think the Superbowl is competitive, wait until you hear how serious cooks go for the gold!
The Sterns dine family-style at Mrs. Wilkes Boarding House in Savannah, Georgia. Food forager Ari Weinzweig delights chile heads with talk of the great pepper duo from Spain, and leaves us his recipe for Stuffed Piquillo Peppers.
Tea man Bill Waddington takes us to the new center for cutting-edge teas, then we're off to Sebastiani Vineyards and Winery where liquid refreshment isn't limited to humans.
This week it's Cuban Miami with Glenn, Raul, and Jorge. The "Three Guys from Miami" love to eat, they love their town, and they give us advice on where and what to eat, including airport food worth the trip. The recipe for Roast Pork is from their book Three Guys from Miami Cook Cuban: 100 Great Cuban Recipes with a Touch of Miami Spice.
The Sterns are in a time warp at Lankford Grocery and Market, a 1940's era café serving divine triple cheeseburgers. The highly opinionated cheese monger and author of Cheese Primer, Steve Jenkins has ideas for what to eat with cheese. Dill pickles are on the list! Travel & Leisure magazine's Anya Von Bremzen returns with her picks of the best new American restaurants of 2004.
Wine critic Matt Kramer talks the new California grape and the latest region to watch. His newest book is Matt Kramer's New California Wine: Making Sense of Napa Valley, Sonoma, Central Coast and Beyond. We have the story of Hamburger America, a documentary film about some of the best burgers in America and the people behind them, and, as always, Lynne takes your calls.
This week it's the story of two Southern cooks from different generations, different places, and different races. Young chef Scott Peacock talks about his special friendship with Edna Lewis, a cook, writer, and octogenarian who is one of our national culinary treasures. Scott leaves us his recipes for Sugared Raspberries and Scott's Chicken Stock from The Gift of Southern Cooking, the book he co-authored with Miss Lewis.
The Sterns are also in Dixie, eating banana splits and dipsy doodles atElliston Place Soda Shop in Nashville. Sally Schneider talks chicories and other aggressive greens that she tames in her recipe for Bitter Greens with Seasonal Fruit and Roasted Nuts. Lynne joins in with Nonna's Sneaky Greens Soup.
New York Times food writer Amanda Hesser, author of the charmingCooking for Mr. Latte, tells of a dinner where courtship, family relations, and culinary intimidation came together. Ginger Duck is what they ate. And we'll hear from a harvester of one of the planet's most complete foods—seaweed!
This week it's a look at a new way to buy wine and it has everything to do with knowing the importers and distributors. Neal Rosenthal of Rosenthal Wine Merchant joins us to talk wine importers and who to look for on the label. The Sterns are eating herring "cremated" and "sunnyside up" at Cypress Grill in Jamesville, NC. David Rosengarten brings order and tranquility to that baffling liquid: sake. He shares his recipe for Salted Seaweed Salad with Lemon and Freshly Grated Ginger from his latest book, David Rosengarten Entertains. John Willoughby of Gourmet magazine has ideas for what to do between meals in London. For starters, there's cooking classes, shopping, and a secret garden. The New York Times gardening columnist Ann Raver has new veggies for us to try and shares her picks of the best seed sources. We'll check in with Rick Field, the inventive pickle maker behind Rick's Picks, and Lynne takes your calls.
Brush the snow off the Weber! Steven Raichlen is back and he's talking winter grilling. Never mind that the wind chill is 10 below. Steven's Green Lightning Shrimp, from his book BBQ USA, will warm you to your toes.
The Sterns get a jolt from the Tabasco Ice Cream at Robin's Restaurant in Henderson, Louisiana. "Bright Lights, Big City" guy Jay McInerney wants us to think Rose Champagne for Valentine's Day. It's what we'll be sipping with Lynne's Double Dark Chocolate Excess.
Tea expert Bill Waddington brings us his guide to pairing tea with food. Monique Truong takes us back to Paris in the 1920's with a peek into a very private dinner, and some marketing folks want us to smell like Bombay Sapphire Gin!
We're off to Australia where it's summer now and the food scene is hot. Aussie star chef Bill Granger tells us where and what to eat in Sydney. His book, Bill's Open Kitchen, is full of uncomplicated and tantalizing recipes like a Glazed Duck with Pear and Rocket Salad. Before taking off for some retail therapy at the Kittery outlets, Jane and Michael Stern fuel up with the Clam-O-Rama at the Maine Diner in Wells.
Sally Schneider has a whole new concept for using dried fruit, including her method for Essential Plumped Dried Fruit. Just in time for Shrove Tuesday, global food authority and Moscow native Anya Von Bremzen joins us to talk a Blini. The recipe is from her book The Greatest Dishes: Around the World in 80 Recipes. Dr. Robert Kushner of Northwestern Medical School has the scoop on dieting dogs, and the phone lines will be open for your calls.
This week Miles Cahn, creator of Coach handbags and, ultimately, Coach Farm Goat Cheese, tells the story of trading big-city life for dairy farming in the Hudson Valley. It's a tale of one man's journey from successful businessman to being held hostage by 1,000 goats. His book is The Perils and Pleasures of Domesticating Goat Cheese.
Jane and Michael Stern are eating pancakes at Dot's Diner in Wilmington, Vermont. Josh Wesson addresses the thorny issue of the disappearing wine cork, and shares his picks of wines with screw tops.
Boston Globe food editor Sheryl Julian talks the real world of cooking today, and shares a recipe forPortuguese Chicken and Rice from her book The Way We Cook. We'll have an intriguing restaurant report from Ann Marie Ruff, and Andrea Wilson introduces us tobiodegradable utensils for take-out food.
Natural scent expert Mandy Aftel, co-author with Chef Daniel Patterson of Aroma, The Magic of Essential Oils in Food and Fragrance, joins us this week to talk about perfuming our food. With scent accounting for most of what we taste, the idea seems logical. A delicious example of scent meets taste is Rose and Ginger Soufflé.
Jane and Michael Stern experience the outrageous sandwiches at Blue Ash Chili in Cincinnati, Ohio.
We'll hear the story of two chefs, an exalted restaurant, and a trial by tragedy from Chef Eric Ripert of the famed Le Bernardin in New York. Chef Ripert shares the recipe for Warm Snapper with Ginger Oil from A Return to Cooking, his book with co-author Michael Ruhlman.
When a lab geek takes on liquid nitrogen and ice cream something is bound to happen. We have the story. Washington Post Bureau Chief T. R. Reid has advice for eating cheap in Japan, and we'll hear about eating out in our jammies at Cereality.
Did you know that one quarter of all vegetables eaten in America are french fries? Our guest, Dr. Kelly Brownell, Director of the Yale Center for Eating and Weight Disorders and author of Food Fight, thinks huge advertising budgets have more to do with this frightening statistic than our lack of will power. But Dr. Brownell says there's hope on the horizon. He joins us for a look at some of the victories in our battle with obesity.
With much of the country in a deep freeze, we think a bowl of steaming chili is in order. The Sterns found a fabulous one at Porubsky's Grocery in Topeka, Kansas, and Lynne shares her recipe forWinter Veggie Chili. Sally Schneider talks healthy ways to cook with bacon, as in her recipe for Roasted Root Vegetable Hash. Cooper Gillespie, a charming pooch of discriminating taste, inspired his human, Susan Orlean, to penThrow Me a Bone, a collection of his favorite recipes. Susan joins us to talk the merits of cooking nutritious, tasty food, like Goldie's Meatloaf Cup Cakes, for your best friend.
We'll hear of a student's year abroad and lessons in culinary patriotism, and we get the latest from Vogue magazine—are you ready for status mints?
San Francisco wine merchant and importer Kermit Lynch joins us this week with the story of how he entered the wine world through the back door and ended up a leader in the exquisite and the little known. His new book is Inspiring Thirst: Vintage Selections from the Kermit Lynch Wine Brochure.
It's meat-and-three for the Sterns at Zarzour's, a Chattanooga favorite so elusive it's only listing in the phone book is under the name of the owner's mother-in-law! Joshua Wesson cracks the code for teaming booze with stews, and Lynne shares her recipe for Emilia-Romagna Braised Pork Ribs, a luscious dish from Ferrara just right for a wintery evening.
Steve Jenkins talks bargain cheeses, and Nigel Slater, author of Toast: The Story of a Boy's Hunger, remembers a mother straining to cook with love but always missing the mark. For winemaker wannabes we have the scoop on the Crushpad, a new idea for home winemaking, and Lynne takes your calls.
We're cooking in the raw, vegan style, with renowned Chicago chef Charlie Trotter, co-author of a new book aptly titled Raw. It's stunning food using new techniques like those in his recipe for Cauliflower Soup with Balsamic Red Onions and Wilted Lettuce.
The Sterns are nibbling succulent shrimp while basking on the sunny deck at the Anchor Line in South Carolina's James Island.
David Rosengarten has hot chocolates that "will likely improve your winter by geometric proportions!"
Kitchen detective Christopher Kimball's reveals how ordinary carrots and turnips became "ravishing roots" in his recipe for Ten-Minute Root Vegetables.
Maria Bakkalupa takes us to Bali for its quintessential celebration of babies, gods and food, and New York's Mr. Cutlets, author of Meat Me in Manhattan, has advice for carnivores and Dr. Atkins' fans looking for their next meal in the Big Apple.


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The past month has been an intense period of shift thanks to the purificatory energy of Mercury retrograde. I understand how ancient Romans and other cultures referred to the planets as Gods, the energy experienced under the benevolent gaze of these cosmic bodies is a force that cannot be ignored.
After the passing, along with the purifying of multiple electronic appliances and life situations, I feel the new forces gaining momentum and life expanding.
I feel tremendously grateful and blessed for the movement I am observing in my expression of energy in the form of writing. I am finding my information at in5d, Waking Times, and Conscious Life News, and this excites me greatly. Thanks to ya'll for being the change, and helping spread the word of hope, of light, and of love.
Love, ya'll. Peace.
For some actual links, check below:

subset: commoncrawl


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April 02, 2017 20:14 ET
NEWMARKET, ONTARIO--(Marketwired - April 2, 2017) - Public and private sector unions in York Region will tomorrow join with community allies for a solidarity rally and food drive in support of striking members of Local 2073 of the Canadian Union of Public Employees (CUPE 2073).
The rally will take place at 12pm outside the Newmarket offices of the Canadian Hearing Society, located at 713 Davis Drive. Employees of the office will be picketing from 9 a.m. to 1 p.m.
Members of the public are invited to drop off non-perishable food items, such as peanut butter, canned fish, tomato sauce, dry pasta, pancake mix and other items, as well as toilet paper, toothpaste and other personal care items. Additionally, there is a need for gluten-free food items.
Media wishing to cover this event are encouraged to contact Kevin Wilson, CUPE Communications, at 416-821-6641.
CUPE 2073 represents 227 counsellors, literacy instructors, audiologists, speech language pathologists, interpreters/interpreter trainers, clerical support, program coordinators, program assistants, information technology specialists and other staff at 24 Canadian Hearing Society offices across Ontario. They have been on strike since March 6.
Marc XuerebCUPE National Representative647-217-1348Kevin WilsonCUPE Communications416-821-6641
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Which is best?
I really want to be a Legal Nurse Consultant. I had originally considered Vicki Milazzo's class but after reading the comments I really am confused about which program is best . Could someone please give me some advice about which program is more reputable and accepted among the legal profession?
About ttbdgil
Joined: Apr '08; Posts: 2Apr 25, '08There are pros and cons of every course. You don't have to take a course to be an LNC.
Your ability to find work depends on your ability to market your skills and sell your services and not necessarily which course you took or whether you took one at all.
You do get what you pay for so I recommend that if you decide to take a course, get the best that you can afford. But taking a course does not guarantee that you will get work.Apr 26, '08Hello, ttbgil, and Welcome to allnurses.com
Glad to have you with us.
As stated, there is no way to properly advise which program is "best". There are pros and cons to all programs.
Please continue to research which program would better suit your needs.
Good luck with your research and if you have other specific questions, please post here.


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Gas: Great place to fill-up with fresh local food
We finally got out, across the bridge, to Gas – Full Service, and it was the tune-up our taste buds needed. This 2 year old restaurant is known for its Burgers, but this husband & wife owned and operated joint, has so much more to offer. The offerings at Gas include complementary deviled eggs, fried green tomatoes and bright and delicious soup; along with many other choices.
The facility reminded us of the great places in Decatur, GA (where we use to live): Bright, vibrant, happening-feel, where all the coolest folks go for a great meal. The décor is themed and campy, with gas, pump handles on the doors, posters and art with the gestation motif. The dining room is clean, the people are attentive, and the food – well, it was the reason we went there.
I had the Black & Blue Bacon burger, while Rod had the soup & salad. Crisp salad with good dressing, tomato basil soup tasted amazing and was brighter with the fresh basil. The burger was fantastic, juicy & tasty, and came with home-made potato chips. Yum! Gas has a great selection of micro-beer and reasonable wine selection as well.
With Fall's great weather right around the corner, we recommend the short walk across the bridge to Gas full service restaurant, and the great food they have to offer. And they are building a deck; just another reason to stop and enjoy the island breezes.


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We Offer Professional Landscaping Services
Landscaping Services
With Daniel's Lawn & Garden Landscaping services we can help you create your ideal outdoor living space. Let our expert staff show you how!
Our Landscaping Service includes:
- Residential and Business Projects
- Creation and Installation of Garden Beds, Walls, Walkways, and Patios.
- Installation of Trees, Shrubs
- Grading, Seeding, and Installation of Lawns
- Above Ground Pool Installation
We are ICPI certified, fully insured, and offer FREE ESTIMATES. References available on request.
PA Contractor License #PA013212
If you are interested in developing a 'do it yourself' project, then consider our new in-house landscaping design program. We'll provide you with the guidance and direction to do it right the first time. Contact our staff to schedule a 30 minute in-store consultation. We also offer other home improvement project services…please inquire and we can help you with your needs.
Our landscaping services are available throughout Bucks, Montgomery, Chester, Lehigh and Berks Counties and not limited to the following areas: Harleysville, Skippack, Trappe, Collegeville, Perkasie, Souderton, Telford, Vernfield, Schwenksville, Red Hill, Green Lane, Pennsburg, Sellersville, Dublin, and Quakertown.
Our finished project gallery will be available on our website in the near future.
August Gardening Tips
Temperatures Soar and Color Sizzles
Some plants thrive as summer heats up. If your perennial beds lack color, try a few of these plants that flower through sweltering August afternoons. All are drought-tolerant once established.
Black-eyed Susan (Rudbeckia spp.) brightens the garden with cheery yellow blooms perfect for cutting. It's a good choice for a wildlife garden. Flowers beckon butterflies; seed heads are a goldfinch favorite.
Russian sage (Perovskia atriplicifolia) unfurls silvery foliage accented with lavender blooms. Plants are deer-resistant.
Threadleaf tickseed (Coreopsis verticillata) opens daisylike blooms in shades of yellow, white, or pink. Low-maintenance plants have fine foliage and open flowers steadily until frost.
Yarrow (Achillea) sounds a steady note of drought-resistant color in the summer garden. Look for flowers in many shades, from white, to red, to peach, to yellow.
Test Garden Tip: Even the most reliable summer bloomers stage a stronger show when you faithfully remove faded flowers.
August Watering Tips
Water plants a few hours before applying pesticides, especially during times of drought. In these conditions, plants have less water in tissues, and as pesticides enter cells, they may burn leaves.
Avoid watering during midday, when more water will evaporate than soak into soil.
It's not uncommon for plants to wilt on hot afternoons even though soil has adequate moisture. The wilting occurs because plants are losing water faster than their roots can absorb it. Leaves should revive by early evening, after the sun is no longer directly on leaves. If not, water deeply.
Some shrubs need weekly deep watering now. Rhododendrons are beginning to form flower buds for next year's show, and adequate water is vital. Fruiting plants, such as hollies and firethorn, need water to ensure berries mature and don't drop.
Test Garden Tip: Water newly planted trees, shrubs, and perennials — any plants you added to your yard last fall or spring. These plants need weekly irrigation to ensure roots establish deeply.
Garden-Fresh Flavors from the Herb and Vegetable Garden
Peppers: Pick peppers at any stage of development. The longer fruits stay on a plant, the more intense flavor becomes — sweet peppers grow sweeter, and hot peppers develop a stronger burn.
Herbs: It's best to pick herbs before they flower. Harvest herbs on a dry morning, after dew has dried. The exception is mint, which you want to pick at midday, when essential oil concentrations in leaves are greatest. Avoid harvesting herbs following a rain, when foliage is wet.
Tomatoes: Even though tomatoes continue to ripen after picking, fruits develop greatest flavor when allowed to ripen on plants. The exception is cherry tomatoes, which are prone to splitting. Pick these tasty morsels as soon as fruits start showing color.
It's Time to Stop…
Fertilizing roses. Stop feeding roses this month so that growth can harden sufficiently before killing frost arrives. This will help reduce the amount of winter kill.
Pruning evergreens. As August arrives, put away the pruners as far as evergreens are concerned. If you prune now, you risk plants pushing new growth, which won't harden off and will be killed during winter's chill.
Ignoring zucchini. Daily inspections of squash vines are a must. In August heat, small, tasty fruit can transform into inedible baseball bats overnight.
Composting weed seeds. Unless your compost pile gets hot enough to kill seeds, it's best to destroy weeds with seed heads. If your town has a community composting facility, place seedy weeds at the curb. The community compost will be hot enough to kill seeds.
August Garden Chores for the Northeast
Pull annuals that are past their prime and aren't likely to recover. Cover bare soil to deter weeds.
Take cuttings of plants you want to overwinter. Choices may include fuchsia, scented geranium, coleus, or wax begonia. Stick 3- to 4-inch green stem cuttings in soil. Place pots in a shaded spot, and keep soil moist.
Make sure mower height is raised so you're cutting grass higher. When grass is taller, it shades soil beneath, which reduces water evaporation from soil. Taller grass generally has deeper roots, which helps it withstand drought better.
September is peony planting time. That means August is the month to order peony roots. You should have peonies in the ground about a month before the average first frost date.
7 Health Benefits of Soaking in a Hot Tub
1. Improves sleep
Have you ever noticed how quickly you tend to fall asleep after taking a late night bath or a dip in the hot tub?
When your body is cold, your normal sleeping pattern can be disturbed. When your body is comfortably warm, you tend to fall asleep quicker and rest through the night with fewer disruptions.
It is widely accepted that getting quality, REM sleep has a multitude of positive effects on just about everything – from your mood to your mental alertness and even the way your body metabolizes food.
To improve your chances of getting a good night's sleep, try spending some time in the hot tub before getting into bed.
2. Reduces stress and anxiety
Along with making you feel temporarily relaxed, studies show that the combination of the hot water, the massage of the jets, and the feeling of weightlessness can significantly reduce both mental and physical stress and decrease anxiety.
Experts note that when you're not feeling physically and mentally stressed, you're less likely scowl at neighborhood teenagers, which means you're less likely to get teepee'd in the middle of the night.
Don't get teepee'd – get in the hot tub!
3. Reduces arthritic and chronic pain
For people suffering from skeletal ailments such as arthritis, carpal tunnel, tendonitis, and other types of bodily aches and pains, spending time in the hot tub will typically provide some much-needed relief.
Due to the buoyancy from the bubbles created by the tub's jets, we feel our own weight disappear, our blood circulation increases with the heat, the tightness in our muscles relaxes, and inflammation in our sensitive joints is reduced.
In this state, an aching body can experience heightened flexibility, strength, and a wider range of physical motion. It's no wonder so many people see significant benefits from hydrotherapy when recovering from back, knee, or other joint problems.
4. Lowers blood sugar
While further studies are still recommended, initial research indicates that spending time in the hot tub may actually lower the blood sugar level of people suffering from type 2 diabetes.
In one study, published in The New England Journal of Medicine, subjects with type 2 diabetes spent a half hour, six days per week for three weeks submerged to the shoulder in a hot tub. By the end of the three weeks, the subjects saw an average drop in blood glucose (BG) levels from 182 mg/dl to 159 mg/dl.
Essentially, the hot temperatures in the tub simulate some of the effects of physical exercise – which has proven to be an effective form of treatment for sufferers of type 2 diabetes.
5. Lowers blood pressure
In addition to lowering levels of your blood sugar, relaxing in the hot tub can also lower your blood pressure.
When you get in the tub and the temperature is hot, your heart works harder and faster so that your body can disperse excess heat. In the process, your increased blood flow is producing extra oxygen and your cells are being revitalized. While there may be an initial uptick in blood pressure, your increased warmth will cause cells to dilate, decreasing resistance against the heart and lowering your overall blood pressure.
It should be noted that those with high blood pressure should avoid going back and forth between the hot tub and the pool, as this may increase blood pressure.
6. Promotes Healthier, Younger Looking Skin
If you're pondering ways to get your skin looking its best, soaking in the hot tub might not be the first strategy that comes to mind – unless it's a hot tub filled with Neutrogena.
[NOTE: Do not soak in hot tubs filled with Neutrogena]
What you may not have considered is that some of the effects of using the hot tub have a direct influence on the health and appearance of your skin.
As mentioned above, regular use of a hot tub has shown to lower levels of stress and anxiety. Stress and anxiety are leading causes of premature aging, which means the hot tub can be a tool to help combat premature aging.
Furthermore, when you're experiencing increased circulation in the hot tub, that means your blood is more efficiently delivering vital oxygen and nutrients to your skin – giving you a healthy, youthful glow.
7. Decreases Frequency of Migraines and Tension Headaches
When you suffer from chronic headaches, like migraines, there simply aren't a ton of treatment options, so relief is a hard thing to come by. Fortunately, there is some evidence to suggest that regular dips in the hot tub may in fact help to prevent certain types of headaches.
How can sitting in a hot tub possibly help with headaches? Well, consider some of the more common triggers of headache, like tension.
Migraine sufferers often report experience tension headaches right before the migraine. In the hot tub, you're muscles aren't contracted, your aches and pains subside, and you feel overall more relaxed – thus decreasing the chance of experience a tension-triggered migraine.
Also, sufferers of sinus and cluster headaches experience episodes when they're stuffed up; spending time in the steamy hot tub – along with using nose drops and drinking fluids – is a good way to fight congestion and prevent these types of headaches.
The Health Benefits of Soaking in a Hot Tub Infographic
Hot tubs not only provide an excellent way to relax with your friends and family, but it is also beneficial to your health. That's right!
Happy Soaking!
Easter Flowers That Are Perfect For Your Sunday Table Centerpiece
Easter flowers bring beauty and meaning to the Easter holiday. Many colorful varieties are used worldwide for gift giving, decorations and church services in celebrating the resurrection of Jesus Christ in Christianity and in celebration of spring and rebirth.
The white lily is considered the primary traditional Easter flower. It is originally from Japan. Americans started growing the Easter lily during World War II. The flower represents the purity and renewal of Easter. The shape of the flower petals are said to be the trumpet of God calling Jesus to return.
Daffodils are bright yellow trumpet-shaped flowers that symbolize friendship, rebirth and eternal life. According to legend, the daffodil first appeared in the Garden of Gethsemane and it bloomed during the time of Christ's resurrection. Daffodils are called Osterglocken (Easter bells) in Germany and are the favored flower for Easter decorations in England, where they are nicknamed Lent lilies.
Tulips are the third most popular spring flower worldwide. While it does not actually have a specific meaning for Easter except for wild tulips in the Middle East, it does represent the rebirth of spring and perfect love. An interesting odd fact about the tulip states that the bulbs can be used instead of onions in cooking.
The narcissus was the first flower associated with Easter in parts of Europe. People in the Alps have valued the flower to symbolize Easter for centuries. It is the most popular flower in Germany.
Pussy willows are not a common Easter flower because the blooms of a pussy willow are not always present at Easter. They do, however, play a part in the Easter traditions of Russia, England and Finland. Since palms for Palm Sunday, the week before Easter, are hard to obtain in some areas, pussy willows may be substituted for palms in Easter celebrations.


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Update March 9, 2018: Water and Wastewater CEUs were sent to Certification Services and Department of Ecology on March 9. Please allow up to 3 weeks for them to be posted on your professional growth reports. You can download your certificate by viewing your profile manager on our website. Follow the instructions below:
You can now download your certificate from our Annual Conference! Instructions are below.
•If you have signed up for training classes using your email and password, you would use the same information to log in to our website. If not, you will need to create an account.
•Go to the "person" tab at the top right and click "log In". This will bring up the log in page. Either enter the same email and password you have created to sign up for training or create an account.
•After you have been verified, hover over the Membership link at the top and click on "Update My Profile". This will take you to the Profile Manager.
•Hover over the link at the top "History" and click on "Activity History".
•Scroll down to 2018 Annual Conference and Tradshow and click on "Download Certificate"
Our Annual Conference and Tradeshow is moving... to Kennewick in 2018! We hope you will join us at our new location!
Our Annual Conference typically gets around 60 exhibits. We have two Water Tracts, a Wastewater Tract and an Emergency Response Tract. We have been approved for up to 1.7 CEUs in Water & Wastewater. Below you can see which classes are approved for water and wastewater and how many CEUs you can get by attending the sessions.
Join us February 13-15, 2018 at the Three Rivers Convention Center in Kennewick.
The conference brochure has been sent out. You can view the brochure by clicking on the conference brochure to the right.
Mailing Address: Po Box 2300 Shelton, WA 98584
Physical Address: 11840 North US Highway 101 Shelton, WA 98584
Phone (360) 462.9287
Fax (360) 462.9289
Email: firstname.lastname@example.com
Washington Department of Health
Washington State Department of Ecology
Washington Certification Services
National Rural Water Association


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If a relationship lasts long enough, it is inevitable that you will eventually experience The Gap – and the gap gets in the way of so much of happiness. But, let's not get ahead of ourselves. Before we take a look at all the problems the gap causes and what the heck we can do about it, we must first define it.
The gap, friends, is that pesky difference between who you first imagined your partner was and the person who is actually sitting in front of you. The gap happens for sooooooo many reasons. To read more about all of the reasons and how you can help couples, click here.
We are sure now that you are thinking about it, you can come up with some of the problems the gap causes. It can cause you to think that you were tricked or that your partner used to love you, but doesn't love you anymore. It can cause you to go on a partner improvement spree, where you try to get your partner to be all the ways that you thought they were. It can cause you to feel like you made a wrong choice and, if you just keep looking, you will find the person that meets all of these needs.
We'd like to offer a different approach – we'd like you to Mind the Gap, by which we mean, keep in mind that the Gap will be there in every relationship. This doesn't mean you shouldn't wholeheartedly enjoy the beginning where everything feels perfect -being so doped up on hormones and projections that your feet don't touch the ground is one of the funnest parts of the whole adventure. We suggest you enjoy the shit out of it! At the same time, remember that the Gap will show up eventually and, while we wholeheartedly support you allowing yourself to feel all the feelings, and have all the tantrums (for more on how to have a good, connected tantrum with your partner check out our book Making Love Real) you need to have, we also encourage you to not make the Gap mean that your partner doesn't love you or that you just haven't found "the one" or that you can get back to how you (never really) were if you just try hard enough.
Yes, we want you to be Mindful of the Gap, to watch the insidious way that the difference between who you thought your partner was and who they actually are can get between the two of you. Instead of twisting it into some horrible tragedy, we want you to learn how to step over it be accepting the person who is actually sitting across from you and experience real love.
The post In Relationships You Need to Mind the Gap appeared first on Celeste & Danielle.
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I love this quote…
It rings true to me because I believe its so important to be able to picture, and envision your goals and where you want to be in life in order to make it happen.
If you don't have a clear picture in your mind, how are you going to get there?
Another way of looking at it is this: "How will you think, act and feel when you (accomplish your goal)? That is how you must think, act and feel to bring it into your reality.
You have to act as if you are already the person who has achieved that goal in order to make it happen. The situation you're in right now was created from the vibration you're in right now. And you can NOT fix a problem in the same vibration in which it was created. So to get yourself out, and to move towards your goal, start THINKING, ACTING and FEELING like the person you want to be!
What are your thoughts on this? Agree / Disagree??


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This site is entirely user-supported. See how you can help.
Street View is the best available vantage point looking, if possible, towards the location of the building. In some locations, Street View may not give a view of the actual building, or may not be available at all. Where it is not available, the satellite view is shown instead.
Latitude: 52.2251 / 52°13'30"N
Longitude: 1.1816 / 1°10'53"E
OS Eastings: 617394
OS Northings: 263313
OS Grid: TM173633
Mapcode National: GBR VM3.KJX
Mapcode Global: VHLB1.FBHL
Entry Name: The Recess
Listing Date: 9 December 1955
Last Amended: 24 June 1988
Grade: II
Source: Historic England
Source ID: 1032324
English Heritage Legacy ID: 281510
Location: Debenham, Mid Suffolk, Suffolk, IP14
County: Suffolk
District: Mid Suffolk
Civil Parish: Debenham
Built-Up Area: Debenham
Traditional County: Suffolk
Lieutenancy Area (Ceremonial County): Suffolk
Church of England Parish: Debenham St Mary Magdalene
Church of England Diocese: St.Edmundsbury and Ipswich
DEBENHAM HIGH STREET (east side)
6/86 No.17 (The Recess)
9.12.55 (formerly listed as
The Recess)
House, set at right angles to street behind No.15A (qv. Item 6/85). Early C16
with late C16 in-line addition. Timber framed and rendered, pantiled roof. 3
cells. 2 storeys and attic. Earlier phase has underbuilt jetty to south.
Main front faces south. 3 first floor C19 casements. Ground floor has 2 16-
paned sash windows and a mid C20 casement. 2 doorways with semi-glazed 4-
panel doors, one with overlight. 3 flush rooflights. Internal stack has
axial shaft. Interior. Early C16 work in 2 1/2 bays, with heavy close studding
on upper floor. Bay at west end has heavy joists, very closely-spaced, with
evidence for cross-partition and trimming for stairtrap. To north this bay
had a partitioned through passage from the front range: 2 blocked 4-centre
arched doorways on ground floor, one with leaf-carved spandrels (reversed mid
C20). Centre room has good early C18 corner cupboard, the semi-domed head
with a painting of Bacchus and Ariadne in a chariot, pulled by a lion (in a
panther skin) and leopard, emerging from clouds. Good intact plain crown-post
roof with 2-way bracing. 2-bay addition, one bay containing stack. Intact
first floor studding, one incomplete window with chamfered mullions, clasped
purlin roof. By stack, an C18 first floor stair and newel attic stair.
Listing NGR: TM1739463313
This text is from the original listing, and may not necessarily reflect the current setting of the building.
Other nearby listed buildings


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New-born, Care
C017/0535 Rights Managed
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Keywords: 0 to 1 month old, baby, body hygiene, care, child, france, health professional, hospital, hospital staff, human, hygiene, maternity hospital, medical personnel, medicine, midwife, mixed origins, new-born baby, person, rouen, rouen hospital, university hospital
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Now booking private parties and events through 2019
Sign up to hear about upcoming shows, albums, and events.
Do you have questions, want to book a show, learn an instrument, or come see me soon? Reach out and let's make magic happen.
Justin James Band Live at Overbluff Cellars
Justin James Wedding Package
Justin James Sherfey is a nationally recognized musician out of Spokane, Washington. He is a vocalist and multi-instrumentalist playing fiddle, guitar, mandolin and numerous other instruments. A few notable titles earned include 4-time National Fiddle Champion and 3-time Northwest Regional Champion. Justin was invited to perform with Vince Gill in Nashville, Tennessee and currently performs throughout the Pacific Northwest. He is a local recording artist and has just released his fourth album. Justin has knack for bringing high energy, hot instrumentals, and originality to crowds of all ages. If you are looking for true entertainment Justin performs as a captivating solo artist with multiple layers of music, or full band featuring the areas premier musicians. Justin is currently booking events through 2018.


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TL; DR Summary
- Part 1: Denmark is the world's happiest nation because of the following reasons (Not true)
- Part 2: Denmark has a $20/hour minimum wage (No, it does not).
- Part 3: Denmark has a 33 hour work week (No, it does not)
- Part 4: Denmark has Free University (yes, but read why)
- Part 5: Denmark has Free Childcare (No, it does not – this claim is a lie).
- Part 6: Denmark has Free Healthcare, sort of
Denmark has subsidized child care; Denmark does not have free child care. After the subsidy, average child care costs are slightly less than the average price in the U.S.


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Portland Peak Oil Group
You live in Portland and are interested by "peak oil" (if you are not familiar with the concept, you can read this FAQ)? Lucky you! The Portland Peak Oil Group describes itself as "a grassroots group of concerned local citizens" and seems quite awesome. From its humble beginnings of a few people meeting in a pizza joint over a year ago, it has grown to a more mature state and now organize meetings every Wednesday in the dining hall of St. Francis Church in Portland. The group "generates a full month of events, from speakers and workshops to outreach and preparedness team meetings and film night." The website contains everything there is to know about the meetings, but it also has additional resources such as a peak oil bibliography & filmography, links to websites and online articles, and will soon feature a message board and a wiki. Community initiatives like this are very inspirational and remind us that working together is the best way to achieve positive change. We wish the Portland Peak Oil group the very best of luck in educating the public and working out ways to deal with peak oil.


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Buy This Home and We'll Buy Yours!* Location!Location!Location!Cottage Grove is a Gated Community located 24 mins from Cherry Creek,18 mins from DIA,25 mins to Downtown,8 mins from the University of CO & Children's Hospital & just mins from the new light rail currently under construction. These Awesome NEW Townhomes,feature an open floor plan with gourmet kitchens that feature slab granite countertops.The great room is open & bright & perfect for entertaining or just relaxing with family & friends. Also featured is a covered patio and yard area that can be fenced in for complete privacy as well as the hard to find 2 car garage!Some No Closing Cost Financing is Available!* Do not miss seeing these homes!Model home is located at 1623 Granby Way Aurora 80011 & is open Thursday through Saturday from 11:00am to 4:00 pm/Sunday through Wednesday by Appointment. Pictures are of the model and not the actual home. *cond. apply
The content relating to real estate for sale in this Web site comes in part from the Internet Data eXchange (IDX) program of METROLIST, INC., DBA RECOLORADO®. Real estate listings held by brokers other than RE/MAX Alliance are marked with the IDX Logo. This information is being provided for the consumers' personal, non-commercial use and may not be used for any other purpose. All information subject to change and should be independently verified. [more]
Copyright © 2018 IDX. All rights reserved. Information deemed reliable but is not guaranteed.


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Suzy Menkes
International Vogue editor
Imaginative, original and independent, Suzy Menkes has built a reputation for honest reporting and telling fashion like it is. Over three decades, her reviews and insights have appeared in the world's leading press, from The Times of London to the International Herald Tribune. Suzy Menkes now brings her unique take on fashion to Condé Nast International online, as International Vogue Editor.
Illustration by Darcel DisappointsMás info
Annabel's nightclub film skirts around the 'class system'
Suzy Menkes reports
6 de noviembre de 2014
© Getty Images
Lady Annabel Goldsmith in 1988. The nightclub is named after her.
As I walked through Mayfair from the Curzon cinema to Annabel's nightclub, I saw a car glittering as though fairy dust had bonded with raindrops.
This Swarovski-esque-coated Mercedes-Benz seemed to sum up central London today: new money, extreme wealth, global clout – and not much of what would once have been considered elegant English upper-class taste.
© Getty Images
Lady Annabel and Mark Birley.
What a great film the producer Ridley Scott might have made of the documentary to celebrate 50 years of Annabel's. The fantastical nightclub with its private members once even hosted the Queen of England (even if its star of the moment is Kate Moss).
Imagine the movie: a Blade Runner scenario with lights exploding in a visual-fest of darkness and decay over 44 Berkeley Square. That would symbolise the collapse of the United Kingdom's snobby high society, where class and titles, stately homes and blue blood were the entry ticket to the most exclusive nightclub in the world.
© Getty Images
Francesca Von Thyssen and Jerry Hall at a Valentino party, Annabel's, 1987.
What a missed opportunity! I have seen the film twice, and I don't think I once heard the words "class system". That was the foundation of British social history for centuries. And it was still in place until the last half century when Mark Birley opened the oh-so-English private club, holding up a mirror to his own affluent world. In the last decade it morphed into today's undergrown cavern of top-price champagne, with Naomi Campbell – not usually known as a shrinking violet – announcing on-screen how she likes Annabel's because the interior is "not bright".
© Getty Images
Elizabeth Taylor and Dennis Stein, Annabel's, 1985.
The Birley family story is fascinating: an upper-class man with exquisite taste and a wife with the impossibly long name of Lady Annabel Vane-Tempest-Stewart. She went on to marry billionaire tycoon James Goldsmith. The dynasty included (among other A-list names) Annabel's daughter Jemima Khan, Birley's sister Maxime de la Falaise and Maxime's daughter, Loulou, whose name is above the door on another nightclub down the road from Annabel's.
© Getty Images
Madonna entering Annabel's.
On Hertford Street, Robin Birley founded a new club after his estranged father, finishing up an explosive family feud, sold the famous Annabel's.
Of course, none of this family friction is in the film – and maybe it shouldn't be. The director Greg Fay is rightly looking forward, as well as back.
© Getty Images
Lady Annabel and the Queen.
The current owner of Annabel's is Richard Caring, fashion tycoon and restaurateur, the ideal person to grasp the power and the glory of new international money pouring into London via the well-stuffed banks. Russian oligarchs, Middle Eastern potentates and Asian billionaires now fill the low tables in the basement of cosy, underground Annabel's.
© Getty Images
Princess Beatrice and Cressida Bonas, 2014.
When Birley found the dilapidated premises in 1963, it was a series of empty wine cellars under a mesh of electric wires – hence the title of the Ridley Scott film, A String of Naked Lightbulbs.
© Getty Images
Diana Ross and Arne Naess, Annabel's, 1991.
The film has a Downton Abbey feel, with members speaking graciously in strangulated Eton-and-Oxford English, while the working-class former staff, with their cockney accents, remember the night that Frank Sinatra got as drunk as a lord, Diana Ross played disco diva, and the never-smiling, stud-racing magnate Sheikh Hamdan al-Makhoum made Annabel's barman happy by tipping £100 a visit. (Although you would probably need £1,000 today to satisfy the staff.)
Ridley Scott portrays Annabel's as a nest of royalty, with newspaper articles about Princess Diana, Fergie and, of course, the Queen as visitors. There is no comment in the film about how technology has undermined privacy and makes it impossible today to keep control of paparazzi. But Anna Wintour reinforces the idea that an important component of Annabel's success was that the members "felt safe".
© Getty Images
The famous kiss between Jemima Khan and Kate Moss, 2006.
There were intimations of change, especially the historic demands from Lloyds insurance business that ate away the club members' fortunes in the early Nineties.
The movie ends with high-society decorator Nicky Haslam claiming that Annabel's is always full to bursting, Richard Caring saying that people like "a bit of decadence" and Lady Gaga performing con brio!
© Getty Images
Princess Michael of Kent, Annabel's, 1980.
I don't have any attachment to Annabel's, which I always thought of as a den of snobbery, featuring blondes with slim legs and haw-haw men with fat wallets.
But I do believe that the club deserves a better cinematic biography that would see it as symbolic of London's move from local to global and class to brass.
A String Of Naked Lightbulbs will be screened throughout November at the Curzon Mayfair, London
© Getty Images
Jack Nicholson, Anna Wintour, Tom Cruise, Amy Adams... They all visited Annabel's too.


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The Australian entrepreneur Alan Bond announced today that he had reached a multibillion-dollar deal to sell half of his brewing operations to Lion Nathan Ltd., a New Zealand brewer and retailer.
An elaborate chain of takeovers, acquisitions and approvals by stock market regulators and shareholders will be required before the deal can be completed. Under the proposal, the Bond Corporation, based in Perth, would sell its Australian breweries to a new company for $1.9 billion.
Lion Nathan and Bond would receive equal shares of the new company, Australian Breweries, which would operate Bond's beer, hotel and liquor importing and retail businesses.
Excluded from the deal at this stage is Bond's money-losing American brewer, G. Heileman Brewing of LaCrosse, Wis., which was bought for $1.3 billion in 1987 but is now given a nominal value of just $650 million.
Lion Nathan gains the heart of the world's fifth-largest brewing company - which owns Australian brands like Fourex, Swan and Tooheys - and access to a market five times the size of New Zealand's.Continue reading the main story
''This is another positive step in the restructuring and strategic refocusing of the Bond Group,'' Mr. Bond said. ''We will be creating a formidable brewing alliance within our region.''
But some financial analysts were skeptical that the deal would succeed in light of the failure of earlier debt-relief plans from Mr. Bond.
''If it goes ahead, it may buy Bond breathing space,'' Nestor Hinzack, a broker with Burdett Buckeridge & Young in Sydney, said. ''But that is a big 'if.' ''
Lion will gain its 50 percent share of Bond's profitable Australian brewing operations by helping Bond to buy back some debt and pay off difficult shareholders.
''At this early stage it looks like a forced refinancing and restructuring of Bond brewing,'' Mr. Hinzack said.
The final cost of the investment to Lion will be unclear until Australian Brewing finally emerges. No timetable was given for creating the new joint venture.Continue reading the main story


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This section of the Carthage website includes resources, tools, and documents for current Carthage faculty. The site contains the Faculty Handbook, and faculty meeting agendas and minutes.
If you have a suggestion for improving this site or questions about its content, please contact Elizabeth Young.
Calendars & Schedules
- Calendars
- Class Period Times
- Academic Administrative Calendar
- Faculty Meetings
- Final Exam Schedule
- See all calendars
Assessment & Development
Current Discussions
Policies & Governance
People, Offices & Committees
- Faculty Roster
- Committees
- Department Chairs and Program Directors
- Office of Sponsored Programs
- See all rosters/assignments


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The Los Angeles Public Library has created a program to teach coding to elementary and middle school children, using a grant from the Eureka leadership program.
Children's librarian Joanna Fabicon, who started the project, told Southern California Public Radio (SCPR), "Historically we're the place that offers opportunities. I named it coder time because I would love coding to be as ubiquitous in libraries as story time." She joined with the afterschool program "L.A.'s Best" to expand the coding program to 160 children at eight LAUSD schools.
Brooke Sheets, a children's librarian at L.A. library's central branch, noted that the majority of children in the library's coder class were girls. She said, "Nobody makes them feel uncomfortable here, so it's a great chance for them to collaborate and explore, without any of the traditional barriers that are keeping girls out."
Code.org stated that in 2012, of the students taking AP courses in computer science, only 15% were women, and only 8% were Latino or black. Code.org has stated that over 80,000 computer jobs are available in California.
The Association for Library Service for Children listed various examples of libraries across the nation instituting classes to teach technology, including Maryland's Frederick County Public Libraries, which created STEM Lab; Connecticut's Darien Library's TEA Room, which teaches technology, engineering, and the arts; Washington State's King County Library System, which offers Everyday Robot Heroes Science Workshop, Yes, It's Rocket Science Workshop or Rockets to the Moon Science Workshop; the Carnegie Library of Pittsburgh with its My Storymaker site; and the Skokie Public Library, which teaches Photoshop elements, green screen photography, and Stop Motion Animation.


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An Alpharetta roof professional delivers a number of services consisting of repair works, installations, adjustments, and is able to recommend on structural style. When hiring a specialist, the Alpharetta roofer provides a variety of basic tips to guide your decision. Taking the time to look for the best individuals in the market to participate in to the essential task tasks can make all the distinction relating to completion outcome.
Experts must be qualified with the appropriate licensing to execute modifications and similar procedures. One need to base the choice decision on a fair quantity of research study into the market and identify which services offer the finest possible outcomes. Taking these steps will prevent versus employing the incorrect person or company for the job.
There are a number of companies in your state that need to be examined when it comes to hiring a particular specialist. It is crucial not to choose the very first name that appears within a directory, online or newspaper, however rather on a fair quantity of research study into the industry. The aim is to secure against the possibility of losing loan and experiencing bad workmanship.
The company should have insurance cover as this will provide maximum security versus the possibility of damages. The truth of loss, damage, and character injury requires that actions are put in location to secure versus individual liability. The contractor ought to comply with service terms and a high quality of input that will prevent disastrous results.
A quotation must be written and include a breakdown of all costs and materials that are consisted of. Such tasks can be finished inning accordance with the designated work requirements and the quality of products. If the company has a website, there is the option of seeing client testimonials and evaluations of the organisation.
Guide clear from professionals that you can not acquire in a prompt manner. As soon as you have actually acquired the telephone number and email addresses of the recipient, it can offer peace of mind. Any spoken arrangements can be changed especially with larger services and therefore all adjustments should be stated in the quote.
When getting in touch with a roofer, identify the kinds of services that are provided. Request for referrals where needed as this can secure against the possibility of employing website the incorrect business. Do not cut back on expenses using a handyman for setups and modifications as it could result in bad craftsmanship and having to source a specialist to fix the damage.
- 337 Visitors


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Author has written 17 stories for Ninja Turtles, X-Men, and Harry Potter.
Quite under construction
I absolutely love the TMNT. I love all of them dearly, but Donnie always hase been and always will be my favorite. The only other fandom I really follow is Harry Potter. I love those books! Computer, reading and writing kinda round out my other big interests... That's about it, I think.
Oh yeah, I absolutely love quotes, so here are a few of my favorites:
"We are not always what we seem, and hardly ever what we dream." Schmendrick the Magician
"Talk not of wasted affection. Affection was never wasted." Longfellow


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Has anyone mixed lamictal with alcohol and how long after the first pill did you notice the rash?
- Asked
- 5 Sep 2013 by paulaamaral
- Updated
- 21 November 2013
- Topics
- lamictal, skin rash, alcohol
Responses (1)
Further Information
- Lamictal Information for Consumers
- Lamictal Information for Healthcare Professionals (includes dosage details)
- Side Effects of Lamictal (detailed)
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Still looking for answers? Try searching for what you seek or ask your own question.
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Taking Lamictal and questions about rash, have a little irritation, will it go away with time?
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Posted 28 Dec 2015 • 1 answer


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Understanding African Americans' Views of the Trustworthiness of Physicians
Jacobs, Elizabeth A.
Rolle, Italia
Ferrans, Carol Estwing
Whitaker, Eric E.
Warnecke, Richard B.
Bibliographic Citation
JGIM: Journal of General Internal Medicine 2006 June; 21(6): 642-647
MetadataShow full item record
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African Americans' Views on Research and the Tuskegee Syphilis Study Freimuth, Vicki S.; Quinn, Sandra Crouse; Thomas, Stephen B.; Cole, Galen; Zook, Eric; Duncan, Ted (2001-03)
African Americans' Views on Health Policy: Implications for the 2004 Elections -- Health Care Is More Important Voting Issue for African Americans Than for Whites Taylor-Clark, Kalahn; Blendon, Robert J.; Benson, John M. (2003-07)
Views Regarding the Training of Ethics Consultants: A Survey of Physicians Caring for Patients in ICU Chwang, Eric; Landy, David C.; Sharp, Richard R. (2007-06)BACKGROUND: Despite the expansion of ethics consultation services, questions remain about the aims of clinical ethics consultation, its methods and the expertise of those who provide such services. OBJECTIVE: To describe ...


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Jeld-Wen's New Authentic Recipe Pantry Door
Labeled "The Authentic Recipe Pantry Door," the frosted glass features nine to 18 actual family-style recipes (the number depends on the door width), including apple pie, banana bread, chocolate chip cookies, buttermilk pancakes, espresso biscotti and more. As the name indicates, the recipes are real, and meant to be used. The script is a clear cursive against a frosted base.
According to their release, pantry doors are one of Jeld-Wen's biggest sellers and one of the most upgraded doors in a home. It's available in nine different species of wood, including primed. It's also so new that I don't see it up on the Jeld-Wen website yet.
I have to admit, my first thought was the vision of parents explaining it to their children, "Yes, kids, that's what people had before tablet PCs."
Joking aside, it's an attractive option for the pantry door that's either a focal point or tucked away in a butler's pantry or separate room. I could see it painted and in a traditional white kitchen, or as a softer element in a transitional cherry kitchen.
It could be helpful for those early morning risings—after all, the script is larger than what would be on my computer. Let's hope the buttermilk pancake recipe isn't at the bottom of the door.
For more information, contact your door dealer, or visit www.jeld-wen.com/findastore.
Until next time,